We're going to the beach this weekend, so I did all the cooking today. Faith's Sausage Artichoke and Goat Cheese Egg Bake (it smells so good), almond meal muffins with strawberries, Rose Bakery's roasted rhubarb, pickled asparagus, brown rice salad, and these WT Bars:

http://www.brittanypowell.com/food-i-make/wt-bars/

If eggplant is reasonable when I get to the market, vegetarian moussaka that takes forever but is delicious and lasts all week.

Key Lime Pie and Chocolate Crunch Peanut Butter Pie.

Roasted rhubarb and strawberries are cooling right now. Otherwise, I work all weekend and we're leaving to go out of town on Sunday night, so probably not a whole lot of cooking going on this weekend. Lol.

Cannoli pancakes inspired by our favorite local diner! Whole wheat pancakes with flax, topped with homemade cannoli cream, sliced strawberries & sliced bananas. Yum!

Well, I'm cooking for a baby shower, so I'm making homemade cheese crackers, prosciutto-wrapped arugula, a cheese ball, rosemary roasted cashews, mini quiche, and brie-stuffed mushrooms. I'm also doing raspberry-mint sparkling water and peach tea punch. My co-host is handling desserts!

I harvested the last of the oranges so an orange chocolate chip angel food cake, mint orange-ade, and later some homemade pasta with goat cheese - grated orange rind - pistachios and an early cherry tomato confit (sounds crazy mixed up but it tastes great).

I've got some rhubarb compote bubbling on the stove (to eat with yogurt for breakfast all week) and we're having baked camembert with baguette and steamed asparagus to dip for dinner. Tomorrow I'll make banana muffins with some brown bananas and a lamb and chickpea pilaf for dinner.

Whew, we had a 12-hour open house yesterday, so there's no cooking this weekend, just enjoying leftovers:
- tacos with pulled pork for the meat-eaters or sauteed mushrooms and chile-seasoned pinto beans for the vegetarians, avocado, tomatoes, onions, scallions, and all the fixin's, including a giant bowl of shredded lettuce. I think dinner tonight will be taco salad.
- little tartlets of brie and red currant jelly in puff pastry (I had a few left over, still frozen and ready to pop into a hot oven)
- herbed yogurt dip with crudites
- black bean dip with cumin
- cheese dip
- kettle corn
- brownies, snickerdoodles, and a stray cupcake or two

So today we can just laze around, tidy up, and finish off the last bit of wine. Happy Saturday!

This weekend, we are trying our hand at country wines! Today it was parsnip, tomorrow we'll tackle the rhubarb. We are living in England, and everyone is telling us these are really wonderful-- plus the ingredients are very inexpensive, so it will be a fun experiment. Next time, we'll go for elderflowers and nettles...

Vegan gumbo from Veganimicon and corn bread made w/creamed corn--requests from the little one.

I made rhubarb syrup last week (recipe from this site) and made pink lemonade with it and fresh-squeezed lemons. The family did NOT like it--too tart for them. My husband said it tasted like sour mix, so last night I made a whisky sour with it: AWESOME. I usually find sours too sweet but wow! So if you've got rhubarb syrup and lemons, I highly recommend it! I may add Peychaud's to the next one I whip up.

Feeling like some healthy food this weekend with the good weather, so I'm going with some blood orange and olive salad and maybe some fish tacos. I also need to use up some of the leftover biscuits in the freezer, so maybe an egg sandwich on a sage biscuit for breakfast Sunday.

@CMCINNYC I just finished my rhubarb syrup. :( GOTTA MAKE MORE.

It's too nice to be inside cooking this weekend! Last night we grilled some chorizo and served it on a big green salad with fresh cherry tomatoes (hydroponically grown, but local!) and quick-pickled wild leeks and shallots. Tonight I'm going to be grilling pizza with asparagus and zucchini with another big salad on the side, and I've made a bunch of marinated vegetables (mushrooms, peppers and kale) to be eaten with flatbread and olives for lunch.

If I can bear to turn the oven on, I might make some chocolate chip cookies to bring to a barbecue tomorrow, too.

Friday night I made taco salad to bring to a dinner party. Last night after work we made deep dish pizza with pepperoni, mushrooms, lots of cheese, and a chunky tomato sauce (which we also had for breakfast this morning). Today I'll be making a rhubarb buckle and beet ravioli. I feel like I have to take advantage of rhubarb these days!